Yesterday, my Mum and I put up and decorated the magnificent Maitland Family Christmas Tree! It’s a lot of fun, very exciting but also damn exhausting, which is why I prepared a dinner worthy of The Three Kings to reward us after!
The Mulled Beef is effectively Roast Beef but with a 24 hour marinade based on- you guessed it- mulled wine! The flavours permeate and complement the beef beautifully and make an unforgettably festive gravy to accompany the dish. The marinade keeps it a fairly straight-forward dish to put together. For anyone struggling to think of something new to cook 25th December that moves away from the traditional turkey, but still has overtones of Christmas with every bite then this is certainly a recipe for you to consider!
The other delicious thing I brought back from Amsterdam was a couple of lovely Dutch cheeses. A scrumptious Gouda with Pepper, and an irresistible Goat’s Cheese.
The question of what to do with Cheese The First was answered very quickly
And as for Cheese The Second? Last weekend, Stephen hosted a cheese and wine night at his home… The perfect excuse to make some delicious cheese-based snacks for all!
One of the reasons I enjoyed making this is that it reminded me of my days working at Gresham College- the early days, that is, back when Barbara Anderson was the Academic Registrar! We would occasionally host events that had marvellous drink receptions at them which included copious amounts of wine and, when we were lucky, delicious canapés produced by Fine Taste Caterers. One of these canapés would be a miniature Goat’s Cheese and Red Onion Tart! They were outstanding and along with the never-ending pour of red wine, I was in heaven! More often than not, these evenings would feature a spontaneous 30 minute break consisting of Barbara and I hiding in the kitchen, guzzling wine, gossiping and scoffing these delicious canapés! Unfortunately, such delights retired along with Barbara eight months later, but the memory remains as strong as the cheese! I knew these would be a favourite for Stephen’s party!
Another reason I enjoyed making this, or perhaps I should say was proud to make it, is that after much threatening I finally made my own puff pastry! So this recipe contains a step by step walk-through for that too, and I hope more pastry lessons are to follow!